Since its inception, JC Uni-tec has been providing both professional and household chefs with high-quality kitchen equipment that make food preparation a convenient and pleasurable experience.
The Japanese cuisine is renowned not only for its sumptuous, exotic dishes, but also for its exquisite food preparation. It is recognized worldwide and has inspired chefs to learn the proper way of preparing and serving renowned Japanese dishes such as
sushi and
sashimi.
The Japanese usually serve
sushi and
sashimi with garnishes and relishes not only for aesthetic and flavor enhancement. For instance, roe fish sashimi is typically served with
daikon tsuma and
wasabi. Aside from enhancing the look and taste of the dish, the daikon also has a sterilizing effect known as the
dokukeshi effect.
With eight years of industry experience, JC Uni-tec continues to develop its fine collection of Taiji and Kanjen products, which are fashioned only by Japanese master craftsmen.
The Japanese have taken garnishing up a notch that it has evolved into an art of its own.
Stirring their creative juices, chefs would carve even the most mundane fruits and vegetables into intricate, decorative pieces. These delightful creations can be quite enticing, inspiring others to create their own garnishes. However, it’s not as easy as it looks. Depending on the design one wishes to make, creating a single garnish may require the use of several complicated knives, cutters, and carving tools. For instance, the
tsuma (angel hair) and the
katsura (paper thin) garnishes entail expertise in using several types of Japanese knives.
With
JC Uni-tec’s Vegg-Q, amateur home chefs can do away with the hassles of making garnishes. Quite a versatile tool, the Vegg-Q was designed with the single purpose of mimicking the precise and delicate cutting techniques required to create
tsuma and
katsura garnishes.
Learn more about JC Uni-tec’s Vegg-Q vegetable slicer at www.jcunitec.com.
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